22 February, 2007

Caramel au beurre salé

This sauce is utterly divine poured over vanilla ice cream …

100 g salted butter
200 ml whipping cream
100 g brown granulated sugar

Melt the butter and sugar together in a small pan, and allow to colour slightly, to a light golden brown. Pour in the cream, protecting your hands from splatters.

That’s it! Left-over sauce can be kept in the fridge and reheated gently.

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2 Responses to “Caramel au beurre salé”

  • But what did you substitute for the whipping cream in France?

  • Easy — the only type of cream you can get round here, other than crème fraîche, is UHT cream, so I used that. It’s nasty stuff, but doesn’t matter too much in this recipe :) I’m sure you could use crème fraîche instead.

    Thanks for your comment!

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